CHOCOLATE BOXED CAKE MIX RECIPES RECIPES

Name: 9 Ways to Elevate Boxed Cake Mix
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 c. unsalted butter, room temperature; 1/2 c. salted butter, room temperature; 1 c. natural unsweetened cocoa; 2 1/2 tsp. espresso powder; 1 1/2 tsp. vanilla extract; 5 c. powdered sugar; 5 tbsp. milk, or more as needed

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Here are some of the simple swaps and additions you can make to boxed cake mix that will seriously make it taste as though you made it from scratch.

Provided by Bridget Edwards

Categories dessert

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 c. unsalted butter, room temperature
1/2 c. salted butter, room temperature
1 c. natural unsweetened cocoa
2 1/2 tsp. espresso powder
1 1/2 tsp. vanilla extract
5 c. powdered sugar
5 tbsp. milk, or more as needed

Steps:

Beat butter until creamy. Beat in cocoa, mixing until combined. Stir espresso into vanilla extract then mix into the cocoa/butter mixture. Scrape down sides and bottom of bowl. Add powdered sugar, 1 cup at a time, alternating with milk. Beat each time until combined, scraping down the bowl as needed. Once all of the milk and sugar has been added, increase mixer speed and beat until fluffy. Add more sugar or milk as needed for consistency.

HOMEMADE CHOCOLATE CAKE MIX RECIPE - FOOD NETWORK

Homemade Chocolate Cake Mix Recipe - Food Network image

If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.

Provided by Food Network Kitchen

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 9-inch layer cake

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa (not Dutch process)
1/3 cup instant nonfat dry milk, such as Carnation
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Nonstick cooking spray
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Steps:

For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

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